Best Nepali food

12 Jul, 2021
Best Nepali food

Nepal is a beautiful landlocked country in South Asia. It is a land of ethnic diversity. There are More than 125 recorded ethnic groups in Nepal each with its rich history and culture which makes Nepal a rich place for culture. All these ethnic groups have their distinct customs, traditions, and cuisines. There are tons of varieties of food in Nepal, it differs from ethnic group to ethnic group. Nepalese food is generally healthier than most Asian dishes. 

The regular Nepali meal is dal (lentil soup), bhat (boiled rice), and tarkari (curried vegetables), most often accompanied by achar (pickle) or just raw chilies. Meat and vegetable curries are very popular. Nepali cuisine is one of the most nutritious and balanced diets. These are the recipes of a few other delicious dishes which represent Nepal.

Sel Roti

Sel roti is a traditional homemade ring-shaped rice bread originating from Nepal which is sweet. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling regions in India where ethnic Nepalese people have a presence. It is known as Shinghal in Kumaon.

  • Ingredients:

Rice - 2.5 Pound (or you can buy instant rice flour from the market)

Water or milk Half a liter (500 ml)

Ghee 2 cups

Sugar 2 cups

Cooking Oil 1 liter

  • Method


Wash and soak rice overnight, drain excess water.

Mix ghee and sugar and grind into a fine paste. The paste should be fine and greasy 

Continuously stir the mixture.

Cover it and leave at room temperature for 1-2 hours to melt and mix all the ingredients

Heat pan with cooking oil. The pan should be deep enough to float sel and the base should be flat.

Watch for vapor/smoke from the oil or see the picking stick float on the oil.

Pour the not too thick batter as a continuous ring into hot oil till they become brown/golden.

Confirm both sides are brown.




Momo is a type of East and South Asian steamed-filled Dumpling. Momo is native to Tibit and Nepal. It is popular across a wider region of the Indian Subcontinent. Momo is similar to Momo is extremely popular in Nepal and can be found in every kind of shop from restaurants to street vendors.

  • Ingredient and measures


Dough for wrappers

All-purpose flour

Edible oil 1.5 tablespoon



You may need to add flavor to it

Cumin Powder

Coriander Powder

Timmur (Szechuan pepper)

Turmeric powder

Ground black pepper

Fresh red chilies, minced

Momo Masala, if available


  • Filling


Ground Turkey/lamb or chicken 2lbs (1 kg Approx)

One middle-sized onion, very nicely chopped

Two leaves of green onion, nicely chopped

Cilantro, chopped

Garlic, minced/chopped 1.5 teaspoon

Ginger, minced/chopped 1.5 teaspoon

2 tablespoon clarified butter

Salt to taste


  • Preparation




Combine flour, oil, salt, and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover the dough and wait for 30 min before you make wrappers. Dont forget to knead well before start making wrappers.




In a large bowl combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.




Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll it between your palms to a spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about a 2-in circle. Make a few semi-flattened circles, cover them with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.


To make momo the best way is the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains a 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles.


Kwati Soup (Nepali Sprout Soup)


Kwati is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed at the festival of Guni Punhi, the full moon day which is the tenth month in the Nepal Era lunar calendar. Kwāti is eaten as a delicacy and for its health benefits and ritual significance.[ Kwati is known to be healthy food. It is said to cure colds and coughs and be particularly good for pregnant women. Since it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy.

  • Ingredients

3 cups mixed beans

Jwanu 1 Teaspoon

Fennel seeds 1 Teaspoon

Mustard seeds 1 Teaspoon

Cumin powder 1 Tablespoon

Coriander powder 1 Tablespoon

Minced garlic 1 Tablespoon

Minced ginger 1 Tablespoon

Fresh red minced chilies - 3

Turmeric - ½ teaspoon

Freshly ground pepper -1 teaspoon

chopped tomatoes - 1 cup

Plain yogurt - 2 cups

Vegetable broth - 4 cups

Mustard oil - 3 tablespoons

Table salt

Finely chopped green onion - 2 tablespoons

  • Method

Wash and soak the mixed beans overnight.

Cover the beans in a warm place to allow sprouting for 3-4 days.

Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.

Add 3 cups of sprouted beans and fry for 2 min. under medium heat.

Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.

Add tomatoes, broth, and yogurt to the beans mixture.

Bring to a boil and let simmer in low heat until the sprouts are tender.




Dhido is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributed to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.

  • Ingredients


Water- 1 liter

Flour (any type best is corn flour)-200gram



  • Method


Heat a heavy pan on the gas 

 Put the water in the pan adding a pinch of flour to it and cover it to let it boil.

 Let the water boil properly, if the water is not well-boiled dhido may not be well cooked.

 Add 2 spatulas of flour to the water and stir it properly.

You have to continuously stir the dhido till it gets cooked. 

Let it cook for about 5 minutes




Gwaramari is a Newa Cuisine which means round bread- Gwara meaning round and Mari meaning traditional bread. The food is popular in the Kathmandu area. It is eaten at breakfast, usually served with milk tea.

Gwaramari is prepared by mixing flour with baking powder, ginger, garlic, cumin, coriander, and salt and pepper. The mix is stirred with water forming a thick doughy paste. The paste is left overnight. The next day, the paste is fried in chunks in deep boiling oil until it becomes golden brown and crisp on the outside.


  • Ingredients

Wheat Flour - Half Lb

Baking powder - Half teaspoon

Turmeric power - little

Cumin and Coriander powder - a pinch

Ginger paste - little

Garlic paste - little

Cooking Oil - 300 ml

Salt - as per taste

  • Method

Mix wheat flour, baking powder, turmeric, cumin, coriander, ginger, garlic, and salt in a deep bowl

Stir the mixture properly till all get mixed

Pour water into the mixture stirring it continuously

See that you get a good paste of the mixture (the paste should be medium - neither too thin nor thick, it should drop easily onto the pan while cooking)

Keep the mixture for about 5 hours to get a good taste (you can cook it immediately also)

Heat the pan pour the oil, let the oil heat nicely (make sure that the mixture dough when cooking deep into the oil)

Take about a tablespoon of the mixture and drop it into the hot oil. You can cook several of them at a time. 

See that all the doughs puff up 

Fry till they all become brown. 

Take those brownies out and soak the oil in a towel or a paper.

Aalu Sadeko

Aloo Sandheko is a very common Newari dish that every Nepali loves. It is prepared in almost every Newari feast. It is a spicy potato salad with secret spices. ready to serve.


  • Ingredients

Red potatoes-1 lb 

Onion-1small sized


Garlic cloves- 2(finely chopped)

Green chili peppers- 2

Mustard oil- 2 tablespoons 

Ginger paste-1 teaspoon of

Salt- as your taste

Fenugreek-1/2 teaspoon

Red chili powder-1/2 teaspoon

Cumin powder-1 teaspoon of

Turmeric powder-1/4 tablespoon of

Cilantro- 1 tablespoon (finely chopped)

Lemon juice-1 tablespoon